Our menu has always championed fresh, seasonal produce from local suppliers. In 1969, Marks father contributed to the region’s first notable eatery. }, Designed by Elegant Themes | Powered by WordPress. Caramelized Grain Mustard Onion Jam & Bordelaise Sauce; 39, Smoked Cherry Tomatoes, Bordelaise Sauce & Gorgonzola Cheese; 40, Herb Butter Roasted Lobster Tail, Squid Ink Pasta w/ Saffron Parmesan Cheese Sauce; 39, Grilled Bell Peppers & Zucchini, Cucumber Mint Tzatziki Sauce & Balsamic Portabella Mushroom Relish; 33, Wild Mushroom Wild Rice, Grilled Asparagus, Brown Butter Sauce & Grilled Sweet Corn Salsa; 33, Toasted Goat Cheese, Bordelaise Sauce & Red Wine Crimini Mushrooms; 40, Grilled Asparagus, Artichoke Heart-Caper Sauce & Crisp Bacon; 31, 100% Ground Wagyu Beef, House Smoked Bacon, Fresh Goat Cheese, Grilled Red Onion, Tomato Jam & Chipotle Aioli; 18, Crimini Mushrooms & Grilled Ciabatta Bread; 16, Orange Pulled Pork, Black Forest Ham, Swiss Cheese, Pickles & Yellow Mustard; 14, Sautéed Shiitake Mushrooms, Bok Choy Stir Fry, Sweet & Sour Pineapple Sauce; 12, w/ Rum Fosters Sauce & Vanilla Bean Ice Cream; 9, w/ Whipped Cinnamon Cream & Candied Pecans; 9, w/ Orange Chocolate Truffles & Almond Lace Tuile Cookie; 9, //